JP2009050235A - Foaming oil-in-water emulsified product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a foaming oil-in-water emulsified product free from causing deformation, cracking, roughness of texture, discoloration, or flavor deterioration, even if freezing in a whipped condition or decorating on a cake and thawing, and having excellent flavor and freeze resistance, and to provide a method for producing the emulsified product. <P>SOLUTION: This foaming oil-in-water emulsified product which contains oil and fat, water, and an emulsifier is such that the water content is 55-73 wt.%, the oil and fat content is 25-43 wt.%, and 55 wt.% or more of the oil and fat is lauric oil and fat whose SFC at 10°C is 65-98%. The emulsified product has an overrun of 50-140%. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a foamable oil-in-water emulsion and a method for producing the same, and more specifically, after refrigerated in a whipped state, the flavor does not deteriorate or the tissue does not deteriorate even if thawed, and the mouth is squeezed. The present invention relates to a foamable oil-in-water emulsion for obtaining a good whipped cream for freezing.

Conventionally, whipped cream used for napping and decorating cakes and desserts has been proposed to be frozen and preserved because it is highly sanitary and functionally deteriorated. However, temperature changes such as freezing and thawing have many negative effects on the quality of whipped cream. For example, the decorated cake may be deformed or cracked, rough or discolored or discolored, or deteriorated in flavor after freezing and thawing.
Conventionally, it has been known that adding a large amount of sucrose has an effect on deterioration of the appearance, but it has a drawback of being too sweet. It has been proposed to use various sugars instead of sucrose.
For example, in Patent Document 1, fats and oils 8 to 60% by weight, sugar alcohols 5 to 50% by weight, non-fat solids excluding sugar alcohols 2 to 18% by weight, and effective amounts of emulsifiers, thickeners, flavors and the like It contains water and the weight ratio of the water to sugar alcohol is 1 to 0.1 to 1.5, and the physical properties before freezing are completely impaired even after cold thawing after whipping (after aeration) There is proposed a foamable oil-in-water emulsion free from water.
Moreover, in patent document 2, fats and oils 35-55 weight%, non-fat milk solid content 1-10 weight%, the emulsifier 0.1-2 weight% containing polyglycerol fatty acid ester, sorbitol and / or average molecular weight are 500 or less. A cream-like composition characterized by containing 1 to 10% by weight of a reduced starch saccharified product, 0.2 to 2% by weight of cyclodextrin and water has been proposed.
However, these products have a unique flavor derived from sugar alcohols, lack a refreshing feeling, and are still insufficient in quality.
And in Patent Document 3, an oil-in-water emulsified oil and fat composition comprising an oil phase part and an aqueous phase part and containing a palm kernel oil fractionation high melting point part as an oil and fat in the oil phase part has been proposed. This is also an oil-in-water emulsified oil / fat composition containing 15 parts of liquid sugar and 10 parts of upper white sugar, which is similar to Patent Documents 1 and 2.

JP 57-47457 A Japanese Patent Laid-Open No. 06-269256 JP 2006-304713 A

  The object of the present invention is not to use a saccharide in advance in the foamable oil-in-water emulsion, but to add a saccharide for imparting an appropriate sweetness when whipping (for example, 7 to 12% by weight of sucrose). ), Whipped, or whipped or decorated in a cake, etc., even if frozen and thawed, it has been prevented from losing its shape, cracking, roughing of the structure, and flavor deterioration. It is providing the foamable oil-in-water type emulsion which has, and its manufacturing method.

As a result of intensive research, the present inventors have prevented foaming oil-in-water emulsions used as conventional whipped creams for freezing to lose shape, cracks or rough tissues when frozen and thawed. For this reason, it has been commonly considered to contain at least 10% by weight of saccharides in an oil-in-water emulsion.
However, a new finding that when a saccharide is coexisting in an oil-in-water emulsion containing fats and oils and sterilized in particular, the protein reacts with the sugars, resulting in a lack of freshness and a fat content of 25 to 43. It has been found that the object of the present invention can be achieved by selectively using a specific emulsifier and adjusting the overrun to a specific range while using lauric fat as a main component at a low oil content of wt%.
And when whipping, a sugar for imparting an appropriate sweetness was added (for example, 7 to 12% by weight of sucrose), and after whipping, freezing and thawing were prevented. A foamable oil-in-water emulsion having a flavor freezing resistance has been completed.
That is, according to the first aspect of the present invention, in an oil-in-water emulsion containing fats and oils, water and an emulsifier, the water content is 55 to 73% by weight, the fats and oils content is 25 to 43% by weight, and 55 in the fats and oils. It is a foamable oil-in-water emulsion characterized by being a lauric oil or fat having an SFC in the range of 65 to 98% at 10 ° C. by weight or more. Second, the emulsifier contains at least three kinds of lecithin, sucrose saturated fatty acid ester, sorbitan unsaturated fatty acid ester, sorbitan saturated fatty acid ester, polyglycerin unsaturated fatty acid ester and polyglycerin saturated fatty acid ester. It is a foamy oil-in-water emulsion. The third is the foamable oil-in-water emulsion according to the first or second, wherein the overrun is 50 to 140%. 4th is use of the foamable oil-in-water emulsion as described in any one of 1st-3rd as a whipped cream for freezing. Fifth, 2 to 40 parts of sugar is added to 100 parts of the foamable oil-in-water emulsion according to any one of the first to third, and the foam obtained after whipping is napped onto a sponge. A foamable oil-in-water emulsion for making a cake that thaws after freezing. Sixth, 2 to 40 parts of sugar is added to 100 parts of the foamable oil-in-water emulsion according to any one of the first to third, and the foamed substance obtained after whipping is napped onto a sponge. This is a method for producing a cake that is thawed after freezing.

  Even if it is frozen and stored in a whipped state or decorated in a cake, etc., it loses its shape, cracks, rough structure, and flavor deterioration, and has an excellent flavor, especially a freezing resistance with a fresh feeling. It has become possible to provide a foamable oil-in-water emulsion and a method for producing the same.

The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing fats and oils, water and an emulsifier, is a fluidized emulsion, and is sometimes referred to as “whipping cream”. When this is stirred using a foaming device or a dedicated mixer so that air is entrapped, a foamed state commonly referred to as “whipped cream” or “whipped cream” is exhibited.
The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing oil and fat, water and an emulsifier, having a moisture content of 55 to 73 wt% and an oil and fat content of 25 to 43 wt%, It is necessary that 55% by weight or more in the fat / oil is a lauric fat / oil having an SFC in the range of 65 to 98% at 10 ° C.
As the fats and oils of the present invention, 55% by weight or more in the fats and oils is SFC at 10 ° C. in the range of 65 to 98%, preferably in the range of 68 to 98%, more preferably in the range of 70 to 95%. It is a lauric oil.
When the lauric fat is less than 55% by weight, it becomes a foamable oil-in-water emulsion having poor freezing resistance.
Examples of lauric fats and oils include palm oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionating these, and hardened oils thereof. In particular, in terms of shape retention of the foamable oil-in-water emulsion, hardened palm oil, hardened palm kernel oil, hardened palm kernel olein, palm kernel stearin, hardened palm kernel stearin, palm kernel An extremely hardened oil having a medium melting point fraction obtained by two-stage fractionation is preferred.

Examples of fats and oils other than lauric fats and oils include animal and vegetable fats and oils and their hardened fats and oils, or a mixture of two or more thereof, or those obtained by subjecting these to various chemical treatments or physical treatments. Such fats and oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, cocoa butter, milk fat, lard, fish oil, whale oil, and various animal and vegetable fats and oils Oils and oils such as hardened oil, fractionated oil and transesterified oil (melting point of about 15 to 40 ° C.).
Moreover, fats and oils are 25 to 43 weight%, Preferably it is 27 to 40 weight%, More preferably, it is 29 to 36 weight%. When the fats and oils are less than 25% by weight, the foamability when foaming the oil-in-water emulsion tends to deteriorate. When it exceeds 43% by weight, the texture of the foamable oil-in-water emulsion after freezing and thawing tends to be poor.

In the present invention, it is necessary that the water content is 55 to 73% by weight and the fat and oil content is 25 to 43% by weight, and preferably the non-fat solid content is 2 to 15% by weight.
When there is too much moisture content, it exists in the tendency for the foamability at the time of foaming an oil-in-water emulsion to deteriorate. If the amount of water is too small, the viscosity of the oil-in-water emulsion increases, and a plasticization phenomenon (bottom) tends to occur during aging.
Examples of non-fat solids include non-fat milk solids, sugars, dietary fibers, polysaccharides, emulsifiers, and salts. The non-fat milk solids of the present invention are components obtained by subtracting milk fat from the total solids of milk. Good milk, skim milk, sweetened condensed milk, unsweetened condensed milk, whole milk powder, skim milk powder, buttermilk, buttermilk powder, whey, whey powder, casein, sodium caseinate, lactalbumin, fresh cream, etc. It can illustrate, and it is preferable to use these individually or in mixture of 2 or more types.
In the present invention, the amount of non-fat milk solids used is large and contributes to the flavor, emulsification stability and freezing resistance of the foamable oil-in-water emulsion.
And saccharides, dietary fiber, polysaccharides, emulsifiers and salts that are non-fat solids other than non-fat milk solids can be positioned as auxiliary components of the non-fat milk solids, and the amount used is generally 0.5 to 5 wt. % Is preferred.

  The non-fat milk solid content is preferably 1 to 10% by weight, more preferably 2 to 8% by weight, and still more preferably 3 to 6% by weight. When the non-fat milk solid content is lower than 1% by weight, the emulsification stability of the oil-in-water emulsion is deteriorated, the milky feeling is reduced, and the flavor is deteriorated. When it exceeds 10% by weight, the viscosity of the oil-in-water emulsion increases, and a plasticization phenomenon (bottom) tends to occur during aging.

Examples of the saccharide of the present invention include sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sorbitol, corn syrup, starch syrup, and dextrin.
Examples of dietary fiber of the present invention include wheat, fruit and soybean dietary fiber.
Examples of the polysaccharide of the present invention include carrageenan, xanthan gum, gellan gum, pectin, tamarind, guar gum, gum arabic, locust bean gum, agar, farcelan, crystalline cellulose, microcrystalline cellulose, carboxymethyl cellulose, and the like. Or two or more of them may be used in combination.

The emulsifier of the present invention preferably contains at least three or more of lecithin, sucrose saturated fatty acid ester, sorbitan unsaturated fatty acid ester, sorbitan saturated fatty acid ester, polyglycerin unsaturated fatty acid ester and polyglycerin saturated fatty acid ester.
Furthermore, as a sucrose saturated fatty acid ester, the thing whose HLB value is the range of 4-16 is preferable. Moreover, as sorbitan unsaturated fatty acid ester, it is preferable that the main constituent fatty acid is oleic acid and the degree of esterification is 1 to 3. As the sorbitan saturated fatty acid ester, the main constituent fatty acids are palmitic acid and stearic acid, and the degree of esterification is preferably 1 to 3. As the polyglycerol unsaturated fatty acid ester, the main constituent fatty acid is oleic acid, the polymerization degree of glycerol is preferably 2 to 10, and the esterification degree is preferably 1 to 10. As the polyglycerol saturated fatty acid ester, one or more main fatty acids are selected from myristic acid, palmitic acid and stearic acid, the polymerization degree of glycerol is 2 to 10, and the esterification degree is 1 to 10. Preferably there is.
Moreover, monoglycerides, sorbitan fatty acid esters other than the sorbitan fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and sucrose other than the sucrose saturated fatty acids, which have been conventionally used, as necessary for the emulsifiers. Synthetic emulsifiers of fatty acid esters can be used.

For the foamable oil-in-water emulsion of the present invention, it is preferable to use various salts, and hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. alone or in combination of two or more. It is desirable to use it.
In addition, a fragrance, a colorant, a preservative and the like can be used as desired.

As a manufacturing method of the foamable oil-in-water emulsion of this invention, it can carry out in the procedure which manufactures general creams. Specifically, it is obtained by mixing 25 to 43% by weight of fats and oils, 2 to 15% by weight of non-fat solids, and those mainly containing water, pre-emulsifying, sterilizing or sterilizing and homogenizing. be able to.
It is preferable to sterilize the foamable oil-in-water emulsion from the viewpoint of storage stability.

  There are two types of sterilization treatment: indirect heating method and direct heating method. APV plate type UHT treatment device (manufactured by APV Co., Ltd.), CP-UHT sterilization device (Climati Package Co., Ltd.) Manufactured), Stork tubular type sterilizer (manufactured by STORK Co., Ltd.), Concer scraping type UHT sterilizer (manufactured by Tetra Pak Alpha Label Co., Ltd.), etc., but not particularly limited to these. Direct heating sterilizers include ultra-high temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), operation sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval Co., Ltd.). UHT sterilizers such as Ragia UHT sterilizer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash and Silkeborg Co., Ltd.), and any of these devices may be used.

The foamable oil-in-water emulsion of the present invention preferably has an overrun of 50 to 140%, preferably 60 to 130%, more preferably 70 to 130%, and most preferably 80 to 120%. If the overrun is too high, the texture tends to be too light or the flavor tends to be poor. When the overrun is too low, the texture becomes too heavy, and it becomes difficult to obtain a good flavor and a feeling of melting in the mouth.
In the foamable oil-in-water emulsion of the present invention, saccharides are added and whipped to obtain a whipped cream for freezing, but the foamed product is filled into a nylon bag or a plastic container and thawed after freezing. Or may be used with a sponge.

When used with a sponge, the foamable oil-in-water emulsion of the present invention is prepared by adding 2 to 40 parts of saccharide to 100 parts of the foamable oil-in-water emulsion, and adding the foamed material obtained after whipping. It is a foamable oil-in-water emulsion for making cakes that nappe to a sponge and thaw after freezing.
Moreover, it is a manufacturing method of the cake which distributes 2-40 parts of saccharides with respect to 100 parts of foamable oil-in-water emulsions, naps the foam obtained after whipping to sponge, and thaws after freezing.
Examples of the saccharide used here include sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sorbitol, corn syrup, and syrup. In terms of flavor, the sweetness is preferably 3 to 16, preferably 5 to 14, and more preferably 6 to 12 in terms of sucrose.

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis. In particular, it goes without saying that the order of addition of the additives or the emulsification order of adding the oil phase to the water phase or the water phase to the oil phase is not limited by the following examples. The results were evaluated by the following method.
A The oil and fat content, water content, viscosity, and bottest (stability of the oil-in-water emulsion) of the oil-in-water emulsion were evaluated. The method is
Viscosity: The viscosity of the oil-in-water emulsion was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the conditions of No. 2 rotor and 60 rpm.
Botte test: 50 g of an oil-in-water emulsion was taken in a 100 ml beaker, incubated at 20 ° C. for 2 hours, and then checked for the presence or absence of boiling when stirred for 5 minutes.

B. Evaluation method when foaming oil-in-water emulsion (1) Whip time: 1 kg of oil-in-water emulsion is whipped at 3rd speed (300 rpm) by Hovard mixer (MODEL N-5, manufactured by HOBART CORPORATION) Time to reach the optimal foaming state and time of gentle mixing at the second speed (130 rpm) (2) Overrun: [(weight of oil-in-water emulsion of constant volume)-(after foaming of constant volume Foam weight)] ÷ (foam weight after foaming a certain volume) × 100
(3) Shape retention: Beauty when artificial foam is left at 15 ° C. for 24 hours Four-step evaluation A: Good B: Somewhat good
C: Slightly bad D: Bad (not practical)
(4) Water separation: Evaluation of water separation at the same time as the above-mentioned shape retention evaluation Four-stage evaluation A; None B; Almost none
C; Yes D; Very many

C Evaluation method of freezing resistance Nappe the foamed cream to a sponge, etc., and observe the surface condition when frozen and thawed. However, the freezing condition was left at −25 ° C. for 10 days, and the thawing condition was left at 15 ° C., and the state after 1 day and 2 days later was observed.
(1) Shape retention after thawing: beauty when artificial foam is left as it is Four-step evaluation ◎; Good ○; Slightly good
△: Slightly bad ×: Bad (not practical)
(2) Roughness of tissue after thawing Four-step evaluation ◎; None ○; Almost none
△; Yes ×: Very large (3) Cracks after thawing Four-stage evaluation ◎; None ○; Almost none
△; Yes ×; Very many

SFC measured value of used fats and oils used for preparation of foamable oil-in-water emulsion, palm kernel oil (melting point 29 ° C), hardened palm kernel oil (melting point 38 ° C), hardened palm oil (melting point 31 ° C), palm SFC values were measured for fractionated hardened oil (melting point 31 ° C.) and soybean hardened oil (35 ° C.).
The measurement method of SFC (solid fat content) of fats and oils was performed according to IUPAC 2.150 (Solid Content Determination in Fats by NMR).
The results are summarized in Table 1.

Example 1
20.0 parts of palm kernel oil (melting point 29 ° C.), 5.0 parts of hardened palm kernel oil (melting point 38 ° C.), 5.0 parts of palm fractionated hardened oil (melting point 31 ° C.), 0.25 part of lecithin, polyglycerin-free 0.01 part of a saturated fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glister MO-3S) is added, mixed and dissolved to obtain an oil phase.
Separately, 60.65 parts of water, 3.5 parts of skim milk powder, sucrose saturated fatty acid ester (Mitsubishi Chemical Foods, Inc., trade name: S-570) 0.12 part, polyglycerin saturated fatty acid ester ( Sakamoto Pharmaceutical Co., Ltd., trade name SY Glister MS-5S) 0.05 parts, sodium hexametaphosphate 0.2 parts, sodium bicarbonate 0.02 parts, xanthan gum 0.05 parts, guar gum 0.05 parts, milk flavor 0 Dissolve 1 part to prepare aqueous phase.
The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds using an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). After the run, it was homogenized at a homogenization pressure of 40 kg / cm ² and immediately cooled to 10 ° C. After cooling, the mixture was aged for about 24 hours to obtain a foamable oil-in-water emulsion.
80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. Also, this whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C for 10 days, thawed in a constant temperature room at 15 ° C, and after 1 and 2 days, observation of appearance, shape retention, and rough structure according to the above methods The cracks and flavor were evaluated. The results are summarized in Table 2.

Example 2 to Example 4
Example 2
4. 20.0 parts of palm kernel oil (melting point: 29 ° C.) is 26.0 parts, 5.0 parts of hardened palm kernel oil (melting point: 38 ° C.) is 7.0 parts, and fractionated hardened palm oil (melting point: 31 ° C.) Evaluation was performed in the same manner as in Example 1, except that 0 part was 7.0 parts and water was adjusted, and the same treatment was performed with the same composition as in Example 1. The results are summarized in Table 2.
Example 3
Example 1 except that 20.0 parts of palm kernel oil (melting point 29 ° C.) was 23.0 parts, and 5.0 parts of palm fractionated hardened oil (melting point 31 ° C.) was 8.0 parts and water was adjusted. The same treatment was performed for the blending, and the same evaluation as in Example 1 was performed. The results are summarized in Table 2.
Example 4
4. 20.0 parts of palm kernel oil (melting point: 29 ° C.) is 26.0 parts, 5.0 parts of hardened palm kernel oil (melting point: 38 ° C.) is 7.0 parts, and fractionated hardened palm oil (melting point: 31 ° C.) Evaluation was performed in the same manner as in Example 1, except that 0 part was 7.0 parts and water was adjusted, and the same treatment was performed with the same composition as in Example 1. The results are summarized in Table 2.

The formulations and evaluations of Examples 1 to 4 are summarized in Table 2.

Example 5
Example 1 was carried out in the same manner as in Example 1 except that 20.0 parts of palm kernel oil (melting point: 29 ° C.) in Example 1 was replaced with 20.0 parts of hardened palm oil (melting point: 31 ° C.). And evaluated in the same manner. The results are summarized in Table 3.
Example 6
Example 2 was performed in the same manner as in Example 2 except that 15.0 parts of palm kernel oil (melting point: 29 ° C.) of Example 2 was replaced with 15.0 parts of hardened palm oil (melting point: 31 ° C.). And evaluated in the same manner. The results are summarized in Table 3.
Example 7
Example 3 was carried out in the same manner as in Example 3 except that 23.0 parts of palm kernel oil (melting point: 29 ° C.) in Example 3 was replaced with 23.0 parts of hardened palm oil (melting point: 31 ° C.). And evaluated in the same manner. The results are summarized in Table 3.
Example 8
Example 4 was carried out in the same manner as in Example 4 except that 26.0 parts of palm kernel oil (melting point: 29 ° C.) in Example 4 were replaced with 26.0 parts of hardened palm oil (melting point: 31 ° C.). And evaluated in the same manner. The results are summarized in Table 3.

The composition and evaluation of Examples 5 to 8 are summarized in Table 3.

Example 9
In Example 1, 0.01 part of polyglycerin unsaturated fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glister MO-3S) was dissolved in sorbitan unsaturated fatty acid ester (Riken Vitamin Co., Ltd., trade name Poem O). -80V) 0.04 part, polyglycerin saturated fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glister MS-5S) 0.05 part sorbitan saturated fatty acid ester (Riken Vitamin Co., Ltd., trade name) (Poem S-60V) The same treatment was carried out in the same manner as in Example 1 except that the amount was changed to 0.05 part, and evaluation was performed in the same manner as in Example 1. The results are summarized in Table 4.
Example 10
In Example 2, 0.01 part of polyglycerin unsaturated fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glister MO-3S) was dissolved in sorbitan unsaturated fatty acid ester (Riken Vitamin Co., Ltd., trade name Poem O). -80V) 0.04 part, polyglycerin saturated fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glister MS-5S) 0.05 part sorbitan saturated fatty acid ester (Riken Vitamin Co., Ltd., trade name) (Poem S-60V) Except that the amount was changed to 0.05 part, the same treatment as in Example 2 was performed and the same evaluation as in Example 1 was performed. The results are summarized in Table 4.
Example 11
In Example 9, the same treatment was carried out as in Example 1 except that 0.05 part of sorbitan saturated fatty acid ester (trade name Poem S-60V, manufactured by Riken Vitamin Co., Ltd.) was not used. Evaluation was performed in the same manner. The results are summarized in Table 4.
Example 12
In Example 9, the same treatment was performed as in Example 9 except that 0.04 part of sorbitan unsaturated fatty acid ester (manufactured by Riken Vitamin Co., Ltd., trade name Poem O-80V) was not used. And evaluated in the same manner. The results are summarized in Table 4.

The formulations and evaluations of Examples 9 to 12 are summarized in Table 4.

Example 13
In Example 1, 0.05 part of polyglycerin saturated fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glister MS-5S) was not used, but sucrose saturated fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., (Product name: S-570) The same treatment as in Example 1 was carried out in the same manner as in Example 1 except that 0.12 part was changed to 0.15 part, and evaluation was made in the same manner as in Example 1. The results are summarized in Table 5.
Example 14
In Example 1, the same treatment as in Example 1 was performed except that 0.01 part of polyglycerol unsaturated fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glyster MO-3S) was not used. Evaluation was performed in the same manner as in Example 1. The results are summarized in Table 5.
Example 15
The same treatment as in Example 1 was performed except that 0.5 part of Herbacel AQ plus CF-D (manufactured by Dainippon Sumitomo Pharma Co., Ltd.), which is a dietary fiber of fruit, was used in Example 1. Evaluation was performed in the same manner as in Example 1. The results are summarized in Table 5.
Example 16
The same treatment as in Example 1 was performed in the same manner as in Example 1 except that 0.5 part of Wheat Blanc P (Nisshin Flour Milling Co., Ltd.), which is a dietary fiber of wheat, was used in Example 1. evaluated. The results are summarized in Table 5.

The formulations and evaluations of Examples 13 to 16 are summarized in Table 5.

Comparative Example 1
Palm kernel oil of Example 1 (melting point 29 ° C.) 20.0 parts, hardened palm kernel oil (melting point 38 ° C.) 5.0 parts, palm fractionated hardened oil (melting point 31 ° C.) 5.0 parts, respectively. (Melting point 29 ° C.) 15.0 parts, Hardened palm kernel oil (melting point 38 ° C.) 4.0 parts, Palm fractionated hardened oil (melting point 31 ° C.) 4.0 parts The same treatment was carried out with various formulations, and the same evaluation as in Example 1 was conducted. The results are summarized in Table 6.
Comparative Example 2
Palm kernel oil of Example 1 (melting point 29 ° C.) 20.0 parts, hardened palm kernel oil (melting point 38 ° C.) 5.0 parts, palm fractionated hardened oil (melting point 31 ° C.) 5.0 parts, respectively. (Melting point 29 ° C.) 30.0 parts, Hardened palm kernel oil (melting point 38 ° C.) 7.0 parts, Palm fractionated hardened oil (melting point 31 ° C.) 8.0 parts, except that water was adjusted The same treatment was carried out with various formulations, and the same evaluation as in Example 1 was conducted. The results are summarized in Table 6.
Comparative Example 3
In Example 1, 20.0 parts of palm kernel oil (melting point 29 ° C.), 5.0 parts of hardened palm kernel oil (melting point 38 ° C.), 5.0 parts of palm fractionated hardened oil (melting point 31 ° C.) Formulation similar to Example 1, except that 10.0 parts of oil (melting point 29 ° C.), 5.0 parts of hardened palm kernel oil (melting point 38 ° C.), and 15.0 parts of palm fractionated hardened oil (melting point 31 ° C.) In the same manner as in Example 1, the same treatment was carried out. The results are summarized in Table 6.
Comparative Example 4
Palm kernel oil of Example 1 (melting point 29 ° C.) 20.0 parts, hardened palm kernel oil (melting point 38 ° C.) 5.0 parts, palm fractionated hardened oil (melting point 31 ° C.) 5.0 parts, respectively. (Melting point 29 ° C.) 12.0 parts, soybean treatment oil (melting point 35 ° C.) 23.0 parts were replaced with water, and the same treatment was performed with the same composition as in Example 1 except that water was adjusted. did. The results are summarized in Table 6.
Comparative Example 5
Hardened coconut oil of Example 5 (melting point 31 ° C.) 20.0 parts, hardened palm kernel oil (melting point 38 ° C.) 5.0 parts, and palm fractionated hardened oil (melting point 31 ° C.) 5.0 parts, respectively. (Melting point 31 ° C.) 12.0 parts, soybean treatment oil (melting point 35 ° C.) 23.0 parts was replaced with water, and the same treatment was carried out with the same composition as in Example 5 and evaluated in the same manner as in Example 5. did. The results are summarized in Table 6.

Table 6 summarizes the formulations and evaluations of Comparative Examples 1 to 5.

  The present invention is a foaming property that has excellent flavor freezing resistance without causing loss of shape, cracking or roughening of the structure even when frozen and thawed in a whipped state or decorated in a cake or the like. The present invention relates to an oil-in-water emulsion and a method for producing the same.

Claims (6)

In an oil-in-water emulsion containing fats and oils, water and an emulsifier, the water content is 55 to 73% by weight, the fats and oils content is 25 to 43% by weight, and 55% by weight or more in the fats and oils is SFC at 10 ° C. A foamable oil-in-water emulsion characterized by being a lauric fat in the range of 65 to 98%. The foaming water according to claim 1, wherein the emulsifier comprises at least three kinds of lecithin, sucrose saturated fatty acid ester, sorbitan unsaturated fatty acid ester, sorbitan saturated fatty acid ester, polyglycerol unsaturated fatty acid ester and polyglycerol saturated fatty acid ester. Oil-type emulsion. The foamable oil-in-water emulsion according to claim 1 or 2, wherein the overrun is 50 to 140%. Use of the foamable oil-in-water emulsion according to any one of claims 1 to 3 as a whipped cream for freezing. 2 to 40 parts of saccharide is added to 100 parts of the foamable oil-in-water emulsion according to any one of claims 1 to 3, and the foam obtained after whipping is napped onto a sponge. A foamable oil-in-water emulsion for making a cake that thaws after freezing. 2 to 40 parts of saccharide is added to 100 parts of the foamable oil-in-water emulsion according to any one of claims 1 to 3, and the foam obtained after whipping is napped onto a sponge. A method for making cakes that thaw after freezing.